Instructions: Combine crumbs, 3 tablespoons sugar, cinnamon, and 3 tablespoons butter; press onto the bottom of 9 inch spring form pan. Bake at 325 degrees F. for 10 minutes. Combine 2 1/2 packages softened cream cheese, 1/2 cup sugar, and 1/4 cup flour, mixing with electric mixer until well blended. Blend in eggs and 1/4 cup orange juice. Add remaining flour, carrots, 1/4 cup raisins, nutmeg and ginger; mix well. Pour over crust. Bake at 450 degrees F. for 10 minutes; reduce heat to 250 degrees F. and continue baking for 55 minutes. Loosen cake from rim of pan. Cool; remove rim. Combine remaining softened cream cheese, 2 tablespoons orange juice, and salt, mixing until well blended. Gradually add powdered sugar, mixing well after each addition. Pour over cheesecake. Garnish with raisins.

Yield 12 servings.

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